Crispy Beer Braised Pork Belly with French Lentils and Red Pepper Jelly

Braised and Crispy Pork Belly with French Lentils and Red Pepper Jelly

 

 

This recipe has 3 components so I’m going to write the recipe for all 3 components separately. This dish requires a fair amount of prep and cook time so be prepared! Start the red pepper jelly before the pork belly and lentils so that it can be finished while the other two components are braising in the oven.IMG_0743

 

Braised Pork Belly (Makes 4 portions)

 

2 Celery Stalks

1 Yellow Onion

2 Carrots

2 Beers of your choice

1 Quart Chicken or Vegetable Stock

2 Lbs Pork Belly

2 Tbls Olive Oil

 

  1. Heat oven to 350F
  2. Heat olive oil till nearly smoking in a pot or dutch oven. Sear sides of pork belly till golden brown. Reserve pork belly on separate plate.
  3. Add onions, celery, carrot and sweat for 5 minutes. Place pork belly in bottom of pot and cover with beer and hot stock. Bring to a boil. Add 1 tablespoons of salt.
  4. Remove from heat and transfer pot to oven. Bake for 2 hours until completely tender.
  5. Remove pork belly carefully to a wire rack and pat dry with a paper towel.
  6. Heat up saute pan with a small amount of oil and heat to smoking point. Crisp up pork belly for a very small amount of time and finish with a pinch of finishing salt.

 

 

White Wine Braised Lentils

 

2 C  French Green Lentils

1 Qt Vegetable Stock

1 C White Wine

1 Minced Shallot

1 Minced White Onion

1 Tbls Salt

 

  1. Keep oven at 350F. Boil lentils in salted water 20-30 minutes till almost cooked, then strain off liquid and hold cooked lentils in a container
  2. In another oven-proof pot heat olive oil, sweat shallots and onion.
  3. Add white wine and reduce till nearly all liquid is gone.
  4. Add lentils, vegetable stock and salt to taste. Bring to a boil and transfer to oven.
  5. Braise for 30 minutes until very tender and flavorful.

 

Red Pepper Jelly

 IMG_0727

2 Red Bell Pepper

1 Serrano Chili

1 C White or Cider Vinegar

1/2C Sugar

 

  1. Finely chop red peppers, removing any white pith from the inside. Remove end from Serrano chile and mince.
  2. Heat sugar and vinegar, in a saucepan on medium high heat and add the peppers.
  3. Cook without stirring for 20-30 minutes until mixture is reduced to a syrup consistency.
  4. Remove from heat and cool. Transfer to a food processor and pulse  lightly.
  5. Add a pinch of salt

 

 

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